|
Identify the latest developments and issues with key food micro-organisms, predictive modelling and methods of detection.
The threats posed by foodborne micro-organisms - whether to safety or food quality - are ever-present. The Hot Topics in Food Microbiology series of conferences is designed to keep industry personnel appraised of the major developments in the field and so help with the assurance of food safety and quality. The October 2003 event took the opportunity to:
- review developments with several key pathogens, including noroviruses
- provide an overview of predictive mathematical modelling and applications relevant to the food industry
- consider the significance of micro-organisms in food, including the potential for contamination from the food environment and the potential role of microbiological standards and specifications
- look at developments in methods for detection of pathogens and assess progress towards assessing the uncertainty associated with microbiological measurements
These proceedings from that event contain brief notes from speakers together with copies of many of the visual aids used, to provide a useful summary of the day's deliberations.
Contents
Food poisoning:
- Staphylococcus aureus
- Campylobacter
- Salmonella
- Noroviruses
Predictive modelling:
- Overview of models for the food industry
- Modelling responses of pathogens to the food environment
- Seafood spoilage
Microorganisms in food:
- Raw materials: implications for imported components
- Potential for contamination in the manufacturing environment
- Microbiological standards/specifications/tolerances in finished food products
Methods of detection:
- Lab-on-chip technology
- Update on methods and how they are accredited
- Overview of rapid immunoassays for detecting pathogens
- Microbiological measurement uncertainty
|
